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5 Tips To Ordering Your Wedding Cake

Dec 16, 2016

Hey, everyone! Happy Happy Friday. I hope you are all enjoying your December. This is my favorite time of the year, and despite the bitter cold, I am loving every moment. Family time, baking, shopping, wrapping gifts, I could go on and on about all of my favorite things about this time of the year.

Today, I bring to you some amazing advice on ordering your wedding cake from Candice Hart, owner of Pollen & Pastry, a full-service floral and bakery company!


Hi, all! My name is Candice, the owner and designer behind Pollen and Pastry, a boutique event florist and bakery.  I’m sharing a few tips and tricks that I’ve learned over the years that may help you with ordering your wedding desserts.

When I meet with couples for their cake tastings, it’s common that they wonder how many servings to order for the dessert at their wedding. Should they order one serving per guest invited? Or more? The answer really depends on the size of the dessert.

 

//Go with the traditional tiered cake to make it simple

A typical tiered cake serving size is 1” by 2” wide and 4” tall, or taller depending on the height of your cake tiers. The trend lately is for taller than normal cake tiers which can give you an even larger serving size, so keep that in mind. For tiered cakes, I would recommend counting on 1 serving for each person. Not everyone will eat cake obviously, but you may also have guests that eat 2 servings so it will balance out. If you have 125 guests coming, a three tier cake with 6”, 10” and 14” round tiers would serve 128, for example. Keep in mind, though, that every baker may use a slightly different serving chart to determine how many servings are in each tier.

//Like the look of the tiered cake but not the cost?

Tiered cake servings will usually be the most expensive per serving cost because of the hours that go into decorating the typical tiered wedding cake. One way to achieve the look of the large tiered cake without the additional cost is to have your baker create a few of the tiers in Styrofoam dummy cakes. Leave one of the tiers as real cake that you can cut for photos, and create the rest in dummy cakes. The baker will still charge for the time to decorate those tiers, but the cost will be less because the material cost is less and they can make those tiers ahead of time which is great for us as a baker. To actually serve your guests, choose cakes with a lower serving cost like simple sheet cakes or single tiered cakes that can be back in the kitchen ready to cut and serve to guests.

//Add variety with a dessert table

Dessert tables continue to be popular for weddings which I love, but this is where determining the number of servings can get more tricky. Again, it all depends on the size of the dessert you’re choosing. If you’re filling the table with smaller cupcakes, cookies, macarons, brownies, etc, than plan on ordering at least 3-4 servings of desserts per person. Most people will take more than one of those types of desserts. Keep it simple by limiting the number of different types of dessert to 5-6. Don’t forget to purchase or rent linens, platters, and stands to make your dessert table match the aesthetics of your wedding colors and theme.

//Save the top tier, but not for what you think

No one likes freezer burnt cake! It’s just not good at all. Instead of saving that top tier for the freezer and your one year anniversary, instead, have your planner box it up and leave it in your room before the end of the night. More than likely you didn’t have time to really enjoy your cake at the reception and it makes for a great late night snack!

//Find out who is cutting the cake

Many brides assume that the caterer will take care of cutting the cake for them, but that is not included in all catering packages. Determine if the caterer will cut it, and for what additional cost. Commonly it is an additional cost per serving. If they will not cut the cake for you, then talk to your baker to arrange for them to cut it. Again, this will be an additional cost. Cake cutting is an art on its own, so as tempting as it may be to have Aunt Susie cut the cake, trust the professionals to make sure the right sized servings are being up and you don’t run out of cake! Want to avoid the cost entirely, choose a dessert table with desserts that don’t need to be cut.

Candice can be contacted at
letsparty@pollenandpastry.com
www.pollenandpastry.com

Thank you so much, Candice, for being a part of our blog!!

Education

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